What are the key ingredients in this Greek vegan moussaka recipe?
Moussaka is a typical Greek dish that usually contains meat and dairy products. However, this recipe is a vegan version that is just as delicious and nutritious! This moussaka uses eggplant, aubergine, and vegan cheese as the main ingredients. While it may take a little longer to prepare, the end result is worth the effort.
Ingredients
- 2 large eggplants
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can chickpeas, drained and rinsed
- 1 can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup vegan cheese, shredded
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F.
- Cut the ends off the eggplants and slice them into 1/4 inch rounds. Sprinkle with salt to draw out the excess moisture and let them sit for 30 minutes. Rinse with water and pat them dry with a clean kitchen towel. Brush each slice with olive oil and place them on a lined baking sheet. Roast in the oven for 20 minutes or until golden brown.
- While the eggplants are cooking, add the chopped onion and minced garlic to a large pan with 2 tablespoons of olive oil. Cook until they are soft and fragrant.
- Add the chickpeas, crushed tomatoes, dried oregano, dried basil, cumin, cinnamon, and nutmeg to the pan. Stir to combine and simmer for 10 minutes.
- Layer the roasted eggplant slices and the chickpea-tomato sauce in a large baking dish. Add a layer of vegan cheese on top.
- Bake in the oven for 30 minutes or until the top is golden and bubbling. Serve hot.
Tips
- If you don’t have vegan cheese, you can substitute it with nutritional yeast. Sprinkle a couple of tablespoons on top of the moussaka before baking.
- The roasted eggplants can also be grilled or pan-fried if you don’t want to use the oven.
- This moussaka can be served on its own as a main dish or alongside a fresh Greek salad.
